Chilli Pickle Recipe (Hari Mirch ka Achar)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Pickling
2 d
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Total Time
2 d
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Servings
8
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Calories
92 kcal
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Course
Main Course
Chilli Pickle Recipe (Hari Mirch ka Achar)
Description
The recipe blends freshly sliced green chilies with a fragrant mixture of dry-roasted mustard, coriander, and cumin seeds ground to a coarse powder and combined with turmeric, fenugreek, garlic, and onion powders (or asafoetida as an alternative). This spice blend is warmed briefly with vegetable oil, lemon juice, and optional vinegar, which is then poured over the peppers. The preparation avoids boiling, preserving the bright flavors.
After covering and refrigerating the mixture for a minimum of 24 hours, the pickle absorbs the spices and acidity, mellowing the peppers’ heat and creating a balanced, piquant flavor. The heat level varies depending on the types of peppers used, ranging from mild with sweet peppers up to hot with serranos.
This pickle serves as a tangy accompaniment or condiment for various meals, enhancing dishes with its spicy and citrus-infused character. It can be consumed immediately but benefits from resting to develop fuller flavor.
Adjusting pepper varieties can control heat level to suit personal taste, making this recipe adaptable.
Ingredients
- 1.5 cups green chilies I am using a combination of jalapeno peppers and serrano peppers - See NOTES on peppers, sliced
- 3 tablespoons mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon Turmeric
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder or use 1/4 teaspoon asafoetida in place of garlic and onion powders
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 2 tablespoons vinegar optional
- 1/2 teaspoon salt
Instructions
- Add the sliced chili peppers to a large bowl.
- Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant.
- Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Combine the ground seed mixture with the turmeric, garlic powder and onion powder (or asafoetida, if using).
- Add the seasoning mixture to a small pot along with the vegetable oil, lemon juice, vinegar (if using) and salt. Gently warm on medium heat just a minute or two (do not boil), then pour the liquid over the sliced peppers.
- Cover and refrigerate at least a day to allow the flavors to mingle and develop. It can be eaten right away, if desired.
Notes
- This recipe yields about 1.5 cups of chilli pickle.
- Heat level depends on the choice of peppers; serrano peppers make it quite spicy.
- For milder pickle, choose sweet or less hot peppers instead of jalapeno or serrano.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 240mg | 10% |
| Potassium | 49mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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